The volatile organic compounds (VOcs) in Bitto cheese were identified using dynamic head-space extraction and GC-MS techniques to ascertain the variability of VOC patterns in cheeses manufactured during transhumance in 2010 and 2011 (n=10 per year). Thirty-eight of the fifty-four VOCs identified in Bitto cheeses that had been ripened for 70 days were considered, and the most abundant identified compounds were 2-butanol, ethanol, 2-butanone, and butanoic acid. According to ANOVA, only ten compounds differentiated the cheeses according to their production year, thus accounting for a slight variability in the profile of the VOCs in Bitto cheeses produced under the same animal-milk-cheese chain.
Variations in the volatile fraction of Bitto cheese during herd transhumance / M. Stuknyte, S. Cattaneo, F. Masotti, I. De Noni. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 26:2(2014), pp. 197-202.
Variations in the volatile fraction of Bitto cheese during herd transhumance
M. StuknytePrimo
;S. CattaneoSecondo
;F. MasottiPenultimo
;I. De NoniUltimo
2014
Abstract
The volatile organic compounds (VOcs) in Bitto cheese were identified using dynamic head-space extraction and GC-MS techniques to ascertain the variability of VOC patterns in cheeses manufactured during transhumance in 2010 and 2011 (n=10 per year). Thirty-eight of the fifty-four VOCs identified in Bitto cheeses that had been ripened for 70 days were considered, and the most abundant identified compounds were 2-butanol, ethanol, 2-butanone, and butanoic acid. According to ANOVA, only ten compounds differentiated the cheeses according to their production year, thus accounting for a slight variability in the profile of the VOCs in Bitto cheeses produced under the same animal-milk-cheese chain.File | Dimensione | Formato | |
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